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I just made Chipotle Ketchup!
Oct. 26th, 2018 03:56 pmTo quote my favorite Sulu: Oh, my!
When I was in Phoenix last week, I had a burger at a place called Hopdoody's. It was a good burger, I'd go as far as a superior burger. Maybe Top 5. Worth a re-visit, the service was excellent and the price was good.
But the thing that really grabbed me was they had chipotle ketchup, which I've never had before, and it really made their fries, which were fine on their own, pop.
The only thing that I use ketchup here is when I make meatloaf. It's rare that I make burgers, it's probably been over 4 years since I last did burgers. I made a meatloaf two weeks ago before we went to Phoenix, but having that chipotle ketchup made me want to (A) make me want to do my own chipotle ketchup, and (2) make another batch of meatloaf!
So now that I've got the ketchup made, now I've got to start dicing veg to roast for the main attraction. My big problem is that I don't have a funnels to try and get it back in the bottle, so right now it's in a big sandwich storage container that holds 3 1/8th cups - I went ahead and did the entire bottle!
There's lots of recipes online, and you can buy bottles of the stuff on Amazon, I went really simple. Big bottle of Hunt's organic ketchup, tin of chipotles in adobo sauce (San Marcos 7.5 oz, about $1). 1 cup ketchup, 2 chipotles, about a teaspoon or so of adobo sauce from the can: adjust to taste. The recipes call for a blender, I used a little hand-powered food processor that has a 3 cup capacity. I did two cups in it, poured them in to the container, then did the third. I'll be using most of it for the meatloaf. Other recipes that I saw online called for honey, garlic powder or real garlic, all sorts of stuff. Of course some had you making your own ketchup, my meatloaf is enough of a production that I don't need to get in to that!
I used about half of a can of the chipotles/adobo sauce using an entire 3ish cup bottle of Hunts ketchup. No idea how long it'll keep in the fridge, I'm really tempted to make some wedge baked pomme frites to make sure I don't learn how long it'll keep in the fridge!
It is REALLY good stuff! Just a bit of heat, no reason why you couldn't add a bit of another hotter pepper if you wanted more bite. Personally, I want the smokiness and just a bit of heat - I want the flavor, not to sear my mouth.
When I was in Phoenix last week, I had a burger at a place called Hopdoody's. It was a good burger, I'd go as far as a superior burger. Maybe Top 5. Worth a re-visit, the service was excellent and the price was good.
But the thing that really grabbed me was they had chipotle ketchup, which I've never had before, and it really made their fries, which were fine on their own, pop.
The only thing that I use ketchup here is when I make meatloaf. It's rare that I make burgers, it's probably been over 4 years since I last did burgers. I made a meatloaf two weeks ago before we went to Phoenix, but having that chipotle ketchup made me want to (A) make me want to do my own chipotle ketchup, and (2) make another batch of meatloaf!
So now that I've got the ketchup made, now I've got to start dicing veg to roast for the main attraction. My big problem is that I don't have a funnels to try and get it back in the bottle, so right now it's in a big sandwich storage container that holds 3 1/8th cups - I went ahead and did the entire bottle!
There's lots of recipes online, and you can buy bottles of the stuff on Amazon, I went really simple. Big bottle of Hunt's organic ketchup, tin of chipotles in adobo sauce (San Marcos 7.5 oz, about $1). 1 cup ketchup, 2 chipotles, about a teaspoon or so of adobo sauce from the can: adjust to taste. The recipes call for a blender, I used a little hand-powered food processor that has a 3 cup capacity. I did two cups in it, poured them in to the container, then did the third. I'll be using most of it for the meatloaf. Other recipes that I saw online called for honey, garlic powder or real garlic, all sorts of stuff. Of course some had you making your own ketchup, my meatloaf is enough of a production that I don't need to get in to that!
I used about half of a can of the chipotles/adobo sauce using an entire 3ish cup bottle of Hunts ketchup. No idea how long it'll keep in the fridge, I'm really tempted to make some wedge baked pomme frites to make sure I don't learn how long it'll keep in the fridge!
It is REALLY good stuff! Just a bit of heat, no reason why you couldn't add a bit of another hotter pepper if you wanted more bite. Personally, I want the smokiness and just a bit of heat - I want the flavor, not to sear my mouth.
